Fusilli with bacon and mustard sauce The beauty of this salad is in the simplicity of cooking and nourishment. In the classical sense - this is not a salad at all, but rather a paste with mustard sauce and bacon. It is based on fusilli. In Italy, fusilli is a classic pasta. Prepare it from solid wheat varieties in the form of a spiral. The name of this paste is due to the spindle (literally "fuso"), with which the hair was spun. Fusilli excellently emphasizes the taste of meat and cheese sauces. The second bright component of our salad is Dijon mustard. They make it from black mustard seeds and most often they are served to meat. In its homeland, France produces more than 20 varieties of Dijon mustard, one of the most popular is mustard with white wine.
Ingredients:- Paste curly 400 g
- Celery stems 200g
- Bacon 150 g
- Eggs of chicken 4 pcs.
- Onion green 20 g
- Cilantro fresh 20 g
- Paprika sweet ground 1 tsp.
- Mustard Dijon 20 g
- Sour cream 5 tbsp. l.
- Sunflower refined sunflower oil 50 ml
- Step 1 To make this salad, take: fusilli (if you find a multicolored paste - even better), 4 eggs, Dijon mustard, sour cream, bacon, celery, half-baked cilantro, 2 feathers of green onions and spices.
- Step 2 This salad is better served warm. To do this, cook the fusilli until cooked (cook for about 10 minutes). Throw it in a colander and rinse with cold water. Put it aside.
- Step 3 Mix the butter, mustard and sour cream. Leave the sauce to infuse.
- Step 4 Cut the bacon into cubes.
- Step 5 Fry until cranky.
- Step 6 Finely chop the celery.
- Step 7 Grind coriander and green onions.
- Step 8 Boil the eggs hard (boil 7 minutes from the boiling point) and cut large.
- Step 9 Combine all the ingredients in a deep bowl and add the sauce.
- Step 10 Stir well. Sprinkle with ground paprika and add salt to taste. If desired, sprinkle a portion of cheese. Serve to the table.